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Before I dive into describing all the reasons why you should drop your dinner plans and run to the grocery store to make this life-changing chicken<\/a>, let\u2019s get one thing straight: I am absolutely someone who throws around the phrase \u201clife-changing.\u201d But that does not mean I am being hyperbolic here. I just happen to think that very small everyday things can indeed change your life in a meaningful way \u2014 like a comfy silk eye mask for plane travel, a helpful app to remind you to drink water, and a surprising technique for cooking chicken.\u00a0<\/p>\n<\/div>\n<\/div>\n Okay, so let\u2019s get to the story: Our former editor Megan Splawn, who developed this life-changing recipe, says it best: \u201cI\u2019d cook this recipe for the chicken skin alone!\u201d And it\u2019s true. If you are someone who loves the dreamy combination of impossibly crispy chicken skin and juicy chicken, this recipe is for you.\u00a0<\/p>\n<\/div>\n<\/div>\n When Megan developed this recipe, she stole a trick from the classic technique of cooking duck breast<\/a>. I\u2019ve attempted cooking duck at home precisely once. It was a total fail for my husband\u2019s birthday, so if, like me, you\u2019re someone who is more comfortable cooking chicken, stealing a trick from the fancier fowl without having to actually<\/em> deal with it sounds like a brilliant plan. Beyond the crispy skin cooking technique that will change your life (you knew that\u2019s what I was gonna say, right?), the chicken gets drizzled with garlic butter (just melted butter and minced garlic \u2014 doesn\u2019t get any simpler!) to add dimension and make sure the chicken doesn\u2019t dry out in the oven..<\/p>\n<\/div>\n<\/div>\n This is when the cooking science comes in: You start the chicken in a cold pan. Yes, cold! Without any<\/em> oil. In fact, you want to pat the chicken with paper towels to ensure that the skin is as dry as possible, ready to crisp once it gets hot. You do<\/em> salt the chicken generously before it hits the pan, which helps the skin take on a nice crust. Turn the pan to medium, let the chicken sit undisturbed for about 10 minutes, then move around the thighs get them all brown for another five minutes or so. Pour over garlic butter and transfer to the oven to cook them through and get the skin wildly, deeply crispy \u2014 crackly even!<\/p>\n<\/div>\n<\/div>\n Here\u2019s what Megan has to say about why starting with a cold (un-greased, preferably cast iron) skillet is mission critical: \u201cAs the pan slowly heats, the fat cooks out of the skin, and the chicken thighs begin to cook in their own flavorful fat. And as the temperature of both the pan and the fat increases, the skin gets crispier and crispier.\u201d So crispy that this chicken might change your life.<\/p>\n Get the recipe<\/strong>: Life-Changing Garlic Butter Chicken Thighs<\/a><\/p>\n<\/div>\n<\/div>\nWhat Makes This Life-Changing Chicken So Life-Changing<\/h2>\n<\/p>\n<\/div>\n
Why This Recipe Really Works<\/h2>\n<\/p>\n<\/div>\n